Description
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I’ve got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Ingredients
- ¼ cup butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (6 ounce) package long grain and wild rice mix
- 1 ½ cups water
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 cup sour cream
- 1 tablespoon curry powder
- 4 bone-in chicken thighs, skin removed
- salt and ground black pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
- Melt butter in a large saucepan over medium heat
- and cook the onion and celery until the onion is slightly tender
- about 3 minutes; stir in mushrooms
- and cook 1 more minute
- stirring often. Mix in the package of rice mix and water; bring to a boil
- cover
- and simmer until the rice is tender
- about 15 minutes.
- Mix the golden mushroom soup
- sour cream
- and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice
- reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper
- and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear
- 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh
- not touching bone
- should read 165 degrees F (74 degrees C).
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4